Combine toasted coconut and ground Korean chile for a quick, flavor booster to pasta. Coconut and Chile Breadcrumbs make plain pasta delicious.
Cooking Light MARCH 2013
Heat canola oil in a skillet over medium-high heat. Pulse torn baguette in a food processor for coarse crumbs. Add the breadcrumbs, and sauté for 2 minutes. Stir in coconut, ground Korean chile, and salt.
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